Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
4
Yield:
4 salad stacks
Ingredients
Directions
Preheat the oven to 430 degrees F (220 degrees C).
Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Arrange shrimp in a single layer in a baking dish.
Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.
Use a ring mold (slightly larger in diameter than the diameter of goat cheese slices) to cut watermelon into circular shapes; slice lengthwise to get twelve 1/4-inch-thick slices. Reserve any remaining watermelon for another use.
Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp.
Drizzle balsamic vinegar over each stack and garnish with basil.
Cook’s Note
You can substitute regular paprika for smoked paprika if desired.
The nutrition data for this recipe includes the full amount of watermelon. The actual amount of watermelon consumed will vary.
Nutrition Facts (per serving)
| 584 | Calories |
| 19g | Fat |
| 88g | Carbs |
| 26g | Protein |
